Ingredients
| 4-1/2 cup | all purpose flour | | 2 tbsp. | instant nonfat dry milk powder | | 1 tbsp. | baking powder | | 1 tsp. | salt | | 1-1/2 cup | warm water | | Vegetable oil |
Topping
| 3 cups | shredded lettuce | | 2 | lg. tomatoes, chopped | | 1 | sm. onion, finely chopped |
Chili Topping
| 1 cup | dried pinto beans | | 5-1/2 cup | water | | 1-1/2 lb. | uncooked turkey, ground | | 1 tbsp. | vegetable oil | | 1-1/2 to 2 tbsp. | chili powder | | 2 cups | shredded processed American cheese |
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Instructions
Combine first 4 ingredients in a mixing bowl, and blend thoroughly. Gradually add water, stirring to form a stiff dough. Turn dough out onto a floured surface; knead 5 minutes or until elastic. Divide dough into 8 equal portions; let rest 10 minutes. Roll each portion into a circle about 8 inches in diameter and 1/8 inch thick.
Fry dough rounds, one at a time, in 1 inch hot oil (400 to 450 F) about 1 minute on each side or until puffed and golden brown. Drain rounds on paper towels. Keep warm while frying remaining dough.
Spoon an equal amount of Chili Topping on each piece of fry bread. Top with lettuce, tomatoes, and onion. Serve immediately. Yield: 8 servings.
CHILI TOPPING: Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans. Add 5 1/2 cups water, and bring to a boil; reduce heat and simmer, uncovered, 45 minutes to 1 hour or until beans are tender. Drain beans, reserving 1/4 cup cooking liquid; set aside.
Saute turkey in hot oil in a large skillet over medium heat and until pink colour disappears. Add beans, reserved cooking liquid, and chili powder; cook 2 to 3 minutes or until beans are thoroughly heated. Add cheese; stir until melted. Yield: 5 1/2 cups.
Southern Living Cookbook
Author's Comments
This recipe is served at outdoor craft fairs and art festivals throughout the Southwest during the fall, and food booths that offer local specialties are among the main attractions. One of the hottest selling item is Navajo Tacos, a South-western specialty that uses Navajo fry bread as a base. Layered with various toppings, it's really more like a chalupa than a taco.
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